Dabaru XNUMX na Haute Cuisine waɗanda za su ba ku mamaki

Wasu sune abubuwan kirkirar kwanan nan. Wasu sun riga sun kasance cikin tarihin kicin. Duk sun zama dole don rike abincin zamani tare da sauƙi da jin dadi a cikin gidajen abinci na zamani.

yau ƙare Muna bayyana yadda da kuma inda za a ɗanɗana jita -jita waɗanda suka yi juyi kuma suna ci gaba da jujjuya abincin gargajiya.

Wannan shine yadda “gishiri mai rai” na Aponiente ke aiki

Yana daya daga cikin sabbin dabarun dafa abinci. A watan Janairun da ya gabata, Angel Leon, shugaba na Nada (3 taurarin Michelin), sun ɗauki matakin babban taron gastronomic Madrid Fusion shirye su ba da mamaki ga jama'a. Har yanzu, ya yi nasara. “Gishirin mai rai” yana ba da tabbatacciyar karkatarwa ga abincin gishiri na gargajiya. Yana da cakuda gishiri daban -daban guda huɗu waɗanda suke yin ruwan teku.

Gishirin da ya fi girma tare da keɓancewa: lokacin da ya haɗu da abinci, canje -canje daga ruwan sanyi zuwa mai ƙarfi (lu'ulu'u na gishiri) zafi. Zazzabi, wanda zai iya kaiwa 135ºC, yana dafa kowane nau'in kayan abinci nan take. Sihirin da ke faruwa a gaban idon mai cin abinci. Don jin daɗin wannan sihirin, a fili, dole ne ku je Aponiente. Akwai menus masu ɗanɗano guda biyu: Tekun nutsuwa (Yuro 195) da Teku a bango (Yuro 225)

Kitchen na zamani shine yanki

La spherification Yana daya daga cikin alamomin abinci na zamani. Wannan dabarar, wadda ta fito da Bulli de Ferran Adri'a Fiye da shekaru goma sha biyar, ya ci gaba da jin daɗin kansa ta hanya mai ban mamaki. Spherification shine gelation mai sarrafawa na shirye -shiryen ruwa. A cikin aiwatarwa, ana amfani da alginates, wakilan gelling dangane da algae mai launin ruwan kasa wanda ke samar da gels kawai a gaban alli. Zuwa ga ruwa, na launi da dandano da ake so, ana ƙara yawan alginate sannan a nutse, tare da taimakon sirinji ko cokali, a cikin wanka na ruwa tare da alli. Wannan shine yadda aka kafa su waɗancan ƙananan duniyoyin sun kewaye na wani kyakkyawan gelatinous Layer, wanda ya fashe a baki yana sakin duk ɗanɗano.

A sosai TOP adireshin don rayar da wannan tafarkin elBulli: Tickets, a Barcelona, ​​ɗaya daga cikin gidajen cin abinci na ƙungiyar elBarri, wanda Albert Adrià ke jagoranta. Tana da tauraron Michelin 1 kuma zaitun ɗin almara ce.

Daga abincin Koriya na gargajiya zuwa abinci mai daɗi tare da 'OCOO'

Yana da yawa a cikin gidajen Koriya don yin jita -jita na gargajiya. OCO Robot ne na dafa abinci wanda ya haɗu da dabarun dafa abinci daban -daban, yana ba da abinci don dafa abinci sau biyu: a matsin lamba da zafin jiki. Ba tare da barin tururi ya tsere ba, kiyaye duk ƙanshi a cikin tukunya da dafa abinci a ƙaramin zafin jiki tare da cikakkiyar daidaituwa.

Shekaru biyu da suka wuce, Mateu Casañas, Oriol Castro da Eduard Xatruch, tsohon shugabanni na da Bulli, yanzu tare a umurnin gidan abincin Enjoy (Taurarin Michelin 2), sun fara gwaji da wannan injin. Baƙar fata farin kabeji tare da kwakwa da lemo béchamel yana ɗaya daga cikin abincin gidan abincin da ke amfani da wannan dabarar. Farin kabeji yana ɗaukar jimlar awanni 17 na dafa abinci wanda ya kasu kashi uku daban -daban na shirin "baƙar ƙwai". A'a, ba ta ƙonewa. Abin da ke canzawa sosai shine yadda yake da dandano. Abin mamaki ga mai cin abinci.

Liquid nitrogen - sihiri mai tsabta

Idan akwai mai ɗauke da madaidaicin (ko manufa, ga masu naysayers!) Na abinci-fasaha, wannan shine ruwa na nitrogen. Halinsa shine cewa wurin tafasa yana -196, wato yana ci gaba da kasancewa cikin yanayin ruwa tare da yanayin zafi sosai, yana daskarewa abinci da sauri. A cikin abincin haute ana amfani da shi sosai don samun ice cream da sorbets tare da rubutun filigree. Tare da ƙarin tasirin wasan kwaikwayo wanda hayaƙi ke bayarwa.

A shugaba Dani Garcia, daya daga cikin ma'aunin wannan dabarar a Spain, yana ci gaba da amfani da sinadarin nitrogen don ba wa baƙi mamaki. Nitro Almadraba Tuna Tataki yana kan menu duka daga BIBO Marbella kamar a Madrid.

Enigma: yaya gilashin yake dandana?

Sun ce sun inganta recipean watanni da inganta girkin kuma a ƙarshe suna da shi. Theungiyar Enigma (wani kafa na elBarri, kuma tare da tauraro 1) a hukumance yana maraba da "Gilashin Gilashi". Wannan cizo, wanda ke nuna nadama ga al'adun Catalan na pa de vidre, yana da rauni, cikakke kuma yana da dandano mai tsaka tsaki.

Ana yin sa da ruwa da dankalin turawa. Kuma, aƙalla a yanzu, ba mu da ƙarin cikakkun bayanai. Ana ba da shi tare da kitsen naman alade da baƙar fata kuma yana ɗaya daga cikin 40 wucewa waɗanda suka ƙunshi menu na ɗanɗano na musamman daga gidan cin abinci na Barcelona.

Mai dadi, gishiri, sanyi, zafi

Kumfa Waɗannan su ne wata alama ta kayan abinci na fasaha. Waɗannan shirye -shirye ne masu zafi ko sanyi waɗanda aka yi daga creams, purees, ruwa waɗanda aka ƙara ƙara gelatin a baya. An gabatar da ruwa cikin da siphon wanda ke aiki tare da katako na nitrous oxide a ƙarƙashin matsin lamba wanda ke matsa abin da ke cikin kwalbar sau ɗaya.

Sakamakon shine kirim mai haske wanda ke ba da wasa da yawa a cikin dafa abinci. !Ciki har da naku, saboda siphon yana da sauƙin amfani! Don gwadawa: Kirim ɗin abincin teku tare da kumfa kumfa daga Zalacain.

Na gani yana wasa tare da wurin cin abinci

Duck "roba" wanda ke ɗanɗano tangerine da gingerbread ice cream (wanda aka yi da siphon). Menene abincin zamani zai kasance ba tare da trompe l'oeil ba?

Wannan shine yadda shugaba yake wasa da mai cin abinci Samuel Moreno a cikin otal din otal din otal Relay CastlesAlcuneza Mill. Filin gastronomic a Sigüenza wanda ke neman a karon farko a wannan shekara 1 tauraron Michelin. Nishaɗi dole ne a cikin abinci mai ƙima.

Cikakke yana simmers

La ƙananan dafa abinci Ya ƙunshi ƙaddamar da abincin zuwa yanayin zafi mai sauƙi, tsakanin 50ºC zuwa 100º C. Wani mahimmin abu shine lokaci. Cikakken wasa wanda har wasu shekaru yanzu muna iya yin atisaye a gida tare da kayan aiki kamar Rocook.

Wannan dabarar tana ba da damar cimma madaidaicin wurin dafa abinci ga kowane abinci, haɓaka ƙanshin sa, adana kaddarorin sa da cimma abin mamaki. Gidan cin abinci na Girona El Celler na Can Roca, inda suke haskakawa 3 Taurarin Michelin, shine majagaba a wannan dabarar. Ba tare da wata shakka ba, mafi yawan adireshin TOP don jin daɗin sa.

Kitchen ta fashe

Ya kasance shekarar 2003. Ferran Adri'a ya bayyana a kan murfin kari na ranar Lahadi na New York Times rike da karas duba sama da kanun labarai 'Abincin Nueva Nouvelle'. Sauran shine tarihi.

Karas, tangerine, strawberry. Za mu iya juya ruwa ko ruwan 'ya'yan itace zuwa kumfa mai kama da sabulu ta hanyar ƙara phospholipid lecithin. Yana game emulsifier na halitta (wanda aka samu a gwaiduwa ko waken soya) wanda ke rage tashin hankali na wani ruwa da aka watsa a cikin wani. Wannan yana haifar da barga, haske da kirim mai kitse. Cobo Vintage, Tauraron Michelin da ke Burgos, yana yin iska na fennel na teku don gasasshen lobster Cantabrian Norway.

Daga al'ada zuwa gaba ta hanyar yin injin

Flamenco tablao kawai a duniya tare da tauraron Michelin, the Sunan mahaifi Corral de la Morería yana ba da kowace rana kuma kawai da dare menu na ɗanɗano don takwas masu cin abinci masu sa'a.

Ofaya daga cikin abincin da ya fi ban mamaki shine sigar zamani Intxaursalsa,. Iya a mousse mai sanyi wanda ke amfani da dabarar injin don cimma burinta na musamman, kama da soso mai daskarewa wanda ke narkewa sau ɗaya a cikin baki kamar alewar auduga. Da farko shirya kumfa, sannan injin ya cika don aerate shi kuma a ƙarshe an daskarar da shi sosai zazzabi mai sanyi a -30ºC. Bayyanar ethereal tare da ƙanshi mai ƙoshin gaske.